Christmas Red Velvet Cheesecake Recipe
This festive Christmas Red Velvet Cheesecake combines the rich, smooth texture of classic cheesecake with the vibrant flavor and color of red velvet cake, layered and topped with creamy cream cheese frosting. Perfect for holiday celebrations, this indulgent dessert features moist red velvet cake layers, a baked cheesecake center, and a luscious cream cheese frosting, creating a harmonious blend of flavors and textures that delight the palate.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Red Velvet Cake Layers
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cheesecake Layer
- 16 oz cream cheese
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Bake the cheesecake layer: Preheat oven to 325°F (163°C). Prepare the cheesecake batter by beating together the cream cheese, granulated sugar, sour cream, eggs, and vanilla extract until smooth. Pour into a springform pan and bake for 40–45 minutes, or until set but slightly jiggly in the center. Remove from oven and chill thoroughly before assembling.
- Prepare red velvet cake layers: Increase oven temperature to 350°F (177°C). Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Gradually add dry ingredients to wet, mixing until smooth. Pour batter into cake pans and bake for 25–30 minutes until a toothpick inserted comes out clean. Allow to cool completely.
- Make cream cheese frosting: Beat together softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
- Assemble the cake: On a serving plate, place one layer of red velvet cake. Add the chilled cheesecake layer on top. Cover with frosting, then top with the remaining red velvet cake layer. Use the remaining frosting to cover the entire cake evenly.
- Chill before serving: Refrigerate the assembled cake for at least 1 hour to allow flavors to meld and frosting to set. Slice and serve chilled for best taste and texture.
Notes
- Make sure the cheesecake is fully chilled before assembly to prevent frosting from melting.
- You can adjust the amount of red food coloring to get a deeper red velvet color.
- Use room temperature cream cheese and butter for smooth frosting.
- For cleaner slices, warm the knife slightly before cutting.
- Store leftovers refrigerated and consume within 3-4 days for optimal freshness.
Keywords: Christmas dessert,red velvet cheesecake,holiday cake,cream cheese frosting,festive cake
